• Journal of Sasang Constitutional Medicine
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• v.10 no.1
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• pp.235-252
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• 1998

1. Background and Purpose : I intended to be helpful to understand constitutional symptoms of a disease and an application of the prescription through a clinical study of Taeumin Chongsim Yonja Tang. 2. Methods : I studied 125 patients(62 men and 63 women) treated with Taeumin Chongsim Yonja Tang in constitutional clinic of Dongguk Pundang Oriental Hospital. And then I investigated the characteristics of Chongsim Yonja Tang treated patients, remedial values and side effects. 3. Results : Taeumin Chongsim Yonja Tang was used in all age groups both men and women. There were 60 kinds of chief complaints including numbness of hands and feet, headache and fatigue etc. The distributions of remedial values were slightly improved(60.8%), much improved(15.2%), no improved(24.0%) and there was no aggravated patient. Using the prescription, mostly I prescribed only Taeumin Chongsim Yonja Tang without any changing, and added 2-3 herbs to the prescription according to the symptoms of a disease. Taeumin Chongsim Yonja Tang was affected in remedial values by the period of sufferring from illness, treatment and medication. Side effects were diarrhea, indigestion and so on.

• Food Science and Preservation
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• v.19 no.5
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• pp.688-695
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• 2012

The effect of soybean flour (0, 5, 10, and 15%) on the quality characteristics (moisture, color, water absorption, solid content, texture properties, and sensory properties) of Topokkidduk stored for two days was studied. The moisture content of Topokkidduk increased with increasing soybean flour concentration at all the storage times. The moisture contents of SF15 (soybean flour 15%) on storage days 0, 1, and 2 were 46.30, 46.30, and 45.00%, respectively. SF15 had the highest moisture content among all the samples. The color of Topokkidduk (L value) decreased whereas its a and b values significantly increased with increased soybean flour concentration (p<0.05). The cooking properties (e.g., water absorption and solid content) resulted from the opposite conditions. Thus, the water absorption decreased and the solid content increased with increasing soybean flour concentration. The texture analyzer revealed that the hardness, chewiness, and cohesiveness of Topokkidduk decreased and that its adhesiveness increased with soybean flour addition, but there were no significant differences in these according to the soybean powder concentration. The taste, flavor, color, hardness, springiness, and overall acceptability values of Topokkidduk containing SF5 (soybean flour 5%) after two storage days, obtained through a sensory test, were highest among all the samples. These results suggest that soybean flour may be utilized as a functional and valuable ingredient in Topokkidduk.

• Membrane Journal
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• v.22 no.3
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• pp.224-233
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• 2012

To improve permeation performance of gas separation membrane, polysulfone hollow fiber membrane was prepared by wet-dry phase inversion method using Triton X-100 as non-ionic additive. And variation of gas permeation behavior by additive was investigated. Various spinning conditions such as air gap, concentration of polymer, dope tank temperature were controlled and these effects were studied. The morphology and gas permeation property of hollow fiber membranes were investigated using scanning electron microscope (SEM) and bubble flow meter respectively. We confirmed that the membranes added with Triton X-100 had a smooth external skin at various air gap length conditions. The macrovoids of these hollow fiber membranes were more developed with increase of air-gap from 4 to 90 cm and that induced higher permeance. The permeance of polysulfone membranes has the higher value at comparatively lower concentration polymer (30 wt% polysulfone) and lower concentration of additive (15 wt% Triton X-100). When temperature in dope tank was controlled, the membranes prepared at $100^{\circ}C$ showed low permeance because of volatilization of additive and solvent.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.1
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• pp.149-153
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• 2003

This study was conducted to survey the utilization possibility of composting system of small scale static pile with animal manure produced from cattle shed and the effect of addition of microorganism on the maturity of compost. Microorganisms added in composting substrate were bacteria+lactobacillus(BL)+photo.(BLP). The composting practiced was a windrow system without aeration equipment and turning was practiced periodically. The water content of substrate mixed with cow manure, rice husk, and sawdust was about 60%. The temperature during the composting process was increased at over $60^{\circ}C$ within 3 days after composting starting. Increase of temperature at the early stage of composting was fasten in BLP and BL than Control. Because the pH of the raw material was high, the changes of pH during composting was little and stabilized in weak alkaline condition. EC value was high for accumulation of manure and urine excreted continuously by animal and the changes of those during composting occurred in 5~10% increase. Reduction rates of C/N ratio were the largest as the 22.7% in BLP and 19.2and 17.5% in BL and Control respectively. In the evaluation of phytotoxicity, there was stabilized within the short time in BLP and not the difference between BL and Control. Treatment of animal manure produced from small scale cattle shed was possible by using the small scale static pile composting system with reasonable water content and turning and the addition of microorganism in composting substrate was effected on the temperature increase at the early stage of composting and reduction of plant toxicity compounds but little on the maturity of compost.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1959-1963
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• 2014

The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.

• Korean Journal of Construction Engineering and Management
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• v.11 no.1
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• pp.88-100
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• 2010

As the competition between companies are deepened, the number of companies adopting six sigma principles, which is one of the innovative management strategies, are increasing. According to this trend, the changes in both strategies and methodologies of six sigma are continuous. However, the evaluations and the management principles included in the process after the six sigma applications are insufficient, and the cooperation between the parties in the company is also not enough because the application process of six sigma is too complex and not efficient. In order to solve this problem, a research for developing the methodology which can learn about and do six sigma applications is so necessary, specifically for expanding the six sigma applications and introducing the participation of all company members. The purpose of this study, therefore, was to develop and present more efficient Six Sigma applied process by reducing the existing unnecessary steps in improvement one, by applying the examination method of wasteful elements on the potential factors, through analyzing the Six Sigma DMAIC applied case in the construction industry. The result of those application showed that the detection of potential factors using wasting elements was possible in measurement step and that it was possible for the improved process with reduced steps compared to existing process while to remain the outcomes. It is considered that the performance rate of Six Sigma project will be improved significantly because the reduction in the improvement step does not affect the improvement effect within the whole Six Sigma project.

• Food Science and Preservation
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• v.14 no.4
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• pp.425-430
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• 2007

To investigate the potential therapeutic value of a plant extract against amyloid ${\beta}-peptide-induced$ cell damage, we first screened extracts of 250 herbs, and finally selected a water extract of Spinacia oleracea for further study. This extractshowed the potential to inhibit the reactions of oxidants. We measured the angiotensin-converting-enzyme (ACE) inhibitory activity of the extract, and assessed the ability of the extract to protect neuronal cells from chemical-induced cell death. SH-SY5Y neuroblastoma cells were used in this assay. The extract exerted protective effects on $H_2O_2-induced$ cell death, when $H_2O_2$ was used at 100 M, 200 M, and 500 M (protection of 87%, 73%, and 58%, respectively). When 50 M of amyloid ${\beta}-peptide$ was added to the test cells, however, the extract had no protective effect on cell death. The extract inhibited ACE activity in a dose-dependent manner, and exhibited potent protection against the deleterious effects of $H_2O_2$. In sum, these results suggest that a water extract of Spinacia oleracea has the potential to afford protection against chemical-induced neuronal cell death, and the extract may be useful in the treatment of neurodegenerative diseases. The precise molecular mechanism of neuroprotection is under investigation.

• Journal of Sasang Constitutional Medicine
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• v.10 no.2
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• pp.455-471
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• 1998

Background and Purpose : We intended to be helpful to understand constitutional symptoms of a disease and an application of the prescription through a clinical study of Soyangin Yangkyuksanwhatang. Methods : We studied 65 patients(40 men and 25 women) treated with Soyangin Yangkyuksanwhatang in constitutional clinic of Dongguk Pundang Oriental Hospital. And then we investigated the characteristics of Yangkyuksanwhatang treated patients, remedial values, onset of action and side effects. Results: Soyangin Yangkyuksanwhatang was used in all age groups both men and women. There were 37 kinds of chief complaints including chest discomfort, numbness of hands and feet, motor disturbance and skin disease etc. The distributions of remedial values were slightly improved(58.5%), much improved(12.3%), no improved(29.3%) and there was no aggravated patient. Using the prescription, mostly I prescribed only Soyangin Yangkyuksanwhatang without any changing, and added some herbs to the prescription according to the symptoms of a disease. Soyangin Yangkyuksanwhatang was affected in remedial values by the addition and subtraction of herbs. The onset of action in young age group was shorter than old age group. Side effects were palpitation, abdominal pain and indigestion etc.

• Food Science and Preservation
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• v.15 no.1
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• pp.144-149
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• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.